Lets compare vitamin content per 14 ounces of Sour Pickled Cucumber low Salt vs Cooked Ripe Red Tomatoes:
Sour Pickled Cucumber low sodium has 16.8 times more Vitamin K than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 2.4 times more Vitamin A, more Vitamin B1, 2.2 times more Vitamin B2, more Vitamin B3, 3.4 times more Vitamin B5, 8.8 times more Vitamin B6, 13 times more Vitamin B9, 22.8 times more Vitamin C and 6.2 times more Vitamin E than Sour Pickled Cucumber low sodium.
Both Sour Pickled Cucumber low sodium as well as Cooked Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Sour Pickled Cucumber low Salt vs Cooked Ripe Red Tomatoes:
Sour Pickled Cucumber low sodium has 1.6 times more Sodium than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain more Calcium, 1.7 times more Iron, 2.3 times more Magnesium, 9.5 times more Manganese, 2 times more Phosphorus, 9.5 times more Potassium and 7 times more Zinc than Sour Pickled Cucumber low sodium.
Both Sour Pickled Cucumber low sodium and Cooked Ripe Red Tomatoes have similar amounts of Copper and Water per 14 oz.
Both Sour Pickled Cucumber low sodium as well as Cooked Ripe Red Tomatoes have insufficient amounts of Selenium in 14 oz.
Comparison of macro-nutrients per 14 ounces:
Sour Pickled Cucumber low sodium has 23 times more Omega 3 and 1.7 times more Fiber than Cooked Ripe Red Tomatoes.
While Cooked Ripe Red Tomatoes contain 1.8 times more Carbohydrate, 2.3 times more Sugars and 2.9 times more Protein than Sour Pickled Cucumber low sodium.
Both Sour Pickled Cucumber low sodium as well as Cooked Ripe Red Tomatoes have insufficient amounts of Energy, Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.